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Ingredientes
- 3/4 c. butter (softened)
- 1 c. cream peanut butter
- 2 1/4 c. sugar
- 3 large eggs
- 3 (1 ounce) sq. unsweetened chocolate, melted
- 1 1/2 teaspoon vanilla
- 3 c. all-purpose flour
- 1 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 c. ice water
- Peanut Butter Fudge Frosting
- 1/4 c. finely minced roasted peanuts
- Peanut Clusters
- 3 c. sugar
- 3 (1 ounce) sq. unsweetened chocolate
- 1 teaspoon salt
- 1 c. lowfat milk
- 3/4 c. creamy peanut butter
- 1 teaspoon vanilla
- 1/4 c. finely minced roasted peanuts
- PEANUT CLUSTERS
- 2 ounce chocolate flavored candy coating
- 1/2 c. roasted peanuts
- 2 T roasted peanuts (or possibly 30 halves)
Direcciones
- Grease 3 (9 inch) cake pans, line with wax paper. Cream butter and peanut butter gradually add in sugar, beating at medium speed with electric mixer. Add in large eggs 1 at a time beating well. Add in chocolate and vanilla, beat well. Put together flour, soda and salt add in to creamy mix, alternately with ice water beginning and ending with flour mix.Mix till blended after each addition. Bake at 350 degrees for 25 to 27 min or possibly till cake starts to leave edge of pan. Don't overbake. Cool 10 min. Remove from pans and cool completely on wire racks. Frost as directed with Peanut Butter Fudge Frosting.
- Put together first 5 ingredients in a heavy saucepan. Bring to a boil for 3 min, stirring constantly. Remove from heat and pour into a large mixing bowl. Add in peanut butter and vanilla. Beat with electric mixer on high for 7 min.Use to frost Chocolate Peanut Cluster Cake. Place 2 cups of frosting in small bowl; add in minced peanuts, stirring well. Spread between layers and spread remaining frosting on top and side of cake. Garnish with peanut chips.
- Heat candy coating in top of double boiler, remove from heat and stir till smooth. Stir in 1/2 cup peanuts. Drop big teaspoonfuls on wax paper. Garnish each with 3 peanut halves. Yields 10 clusters. Use to garnish Chocolate Peanut Cluster Cake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 245g | |
| Recipe makes 12 servings | |
| Calories 847 | |
| Calories from Fat 325 | 38% |
| Total Fat 37.67g | 47% |
| Saturated Fat 16.58g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 84mg | 28% |
| Sodium 728mg | 30% |
| Potassium 430mg | 12% |
| Total Carbs 123.97g | 33% |
| Dietary Fiber 6.1g | 20% |
| Sugars 90.52g | 60% |
| Protein 15.06g | 24% |
